Question 1

CAN I MAKE THESE HOT DOG BUNS WITH BREAD FLOUR?

Accepted Answer

Yes you can! I sometimes need a little more liquid when I use all bread flour, since it contains more gluten. If your dough is very dry, add 1 to 2 teaspoons of water or milk to the dough, then knead until desired consistency (remember, you want the texture of PlayDoh).

Question 2

CAN I USE WHOLE WHEAT FLOUR TO MAKE THESE HOT DOG BUNS?

Accepted Answer

While you can use whole wheat flour to make these buns, they will not be as soft as they would be with all-purpose or bread flour. For best results, I would use half all-purpose and half whole wheat.

Question 3

WHAT IS THE BEST WAY TO FREEZE HOT DOG BUNS?

Accepted Answer

I prefer to parbake yeast bread when I want to freeze it, but you can also freeze them fully baked once they're completely cool. For specifics on freezing baked, unbaked, or parbaked hot dog buns, see the section above in the post about freezing.

Question 4

CAN I MAKE THESE HOT DOG BUNS AHEAD OF TIME?

Accepted Answer

You can absolutely save some time and make these buns ahead of time! Think of the fridge as a "pause" button for the yeast bread process. Lay plastic wrap directly on the shaped buns and refrigerate up to 18 hours. Remove from the refrigerator 2 hours before you want to serve them. Let them rise at room temperature for 1 and ½ to 2 hours before baking them, then proceed with step 10 (where you bake them).

Question 5

CAN I PAR BAKE HOT DOG BUNS?

Accepted Answer

Parbaking is a great solution for preparing buns ahead of time and my favorite method for saving yeast bread for later. Follow the recipe all the way to the baking step, then remove hot dog buns from the oven about 10 minutes before they are fully baked. Allow to cool completely to room temperature, then store in an airtight container or bag for up to 3 months. Bake frozen for the remaining 10 minutes.

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